Eng
Tucked away in the hills of Suvereto near Bolgheri on the Tuscan Coast – one of the hottest areas in Tuscany – is the 15-acre Montepeloso estate, the soil it is clay and limestone. The winemaker, Swiss-born Fabio Chiarelotto, admits about his wine that it’s “easy produce concentrated wines in such a hot climate…but it’s much harder to achieve elegance and finesse.” In order to take full advantage of the terroir’s potential, he overhauled the vineyards in 1997 – retraining, pruning, and even re-grafting many vines. In the cellar, he does relatively short macerations, employs natural yeasts during fermentation, and bottles without filtration.
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